Categories: Meats, German 
      Yield: 4 servings 
  
    400 g  Flour (3 1/2 cups)                  1    Spoon clarified butter 
      1 ds Salt                             3/16 l  Warm milk (2/3 cup plus 1/4 
      1    Egg                                      -cup) 
           As much baking powder as                 Sugar to taste 
           -will fit on the tip of                  Ground cinnamon to taste 
           A knife                                  Fat for frying 
  
  Combine the flour, salt, egg, milk, and clarified butter and knead into a 
  firm noodle dough.  Let rest for one hour.  On a floured pastry board, roll 
  out to the thickness of the back of a knife.  With a knife or pastry wheel, 
  cut into rectangles and deep fry until golden brown.  While still hot, dust 
  with sugar and cinnamon, and serve. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92